Norwegian Mackerel

https://zareflytrap.com/norwegian-mackerel-recipe/




Ingredients:

Fresh mackerel fillets: 4 fillets (about 6 ounces each), cleaned,
scaled, and patted dry to ensure they absorb marinades effectively and
cook evenly.
Olive oil: 2 tablespoons, used for brushing to promote a golden sear and
enhance the fish’s natural oils.
Lemon: 1 large lemon, zested and juiced, providing a bright, tangy
contrast to the mackerel’s richness.
Fresh dill: ¼ cup, finely chopped, as it’s the first herb we incorporate
for its aromatic, earthy notes typical in Norwegian cuisine.
Garlic cloves: 2 cloves, minced, added next to infuse a subtle depth
without overwhelming the fish’s flavor.
Salt and black pepper: 1 teaspoon of sea salt and ½ teaspoon of freshly
ground black pepper, to taste, seasoned directly on the fillets for
balanced enhancement.
Potatoes (optional side): 4 medium Yukon Gold potatoes, sliced into
¼-inch rounds, prepared alongside for a hearty, traditional
accompaniment.


Instructions:

Begin by patting 4 fresh mackerel fillets dry with paper towels to
remove excess moisture, ensuring the fish absorbs marinades effectively.
Next, in a medium mixing bowl, combine 2 tablespoons of olive oil, the
juice from 1 lemon, 2 minced garlic cloves, 2 tablespoons of chopped
fresh dill, 1 teaspoon of salt, and ½ teaspoon of pepper, whisking them
together until we create a vibrant, aromatic marinade that highlights
the fish’s natural oils.

If including the optional Yukon Gold potatoes, scrub 4 medium potatoes
under cold water, then slice them into ¼-inch thick rounds for even
cooking. Arrange all prepped items on your cutting board: marinate the
mackerel fillets by placing them in the bowl and coating them evenly,
letting them rest for 10-15 minutes to infuse the tangy citrus and
herbal notes that evoke traditional Scandinavian simplicity.

Preheat your oven or grill to 400°F (200°C) for even heat
distribution—use a baking sheet lined with parchment paper if
oven-baking, or a grill pan for that charred flavor.

Place the marinated mackerel fillets skin-side down on the baking sheet
or grill, cooking for 8-10 minutes until the flesh turns opaque and
flakes easily with a fork, releasing a savory aroma of garlic and dill.
For the potatoes, if using, add them to the baking sheet alongside the
fish, roasting for 15-20 minutes until golden and tender, flipping once
halfway through to ensure a crispy exterior that complements the fish’s
richness. Monitor the internal temperature of the mackerel, aiming for
145°F (63°C) to guarantee it’s perfectly juicy and safe to eat.

ransfer the cooked fillets to a serving platter, arranging them atop the
roasted potatoes if included, and garnish with extra fresh dill sprigs
and lemon wedges for a pop of color and zesty contrast.

Drizzle any remaining marinade over the fish to amplify its bold,
oceanic flavors, then serve immediately while warm, allowing the tender
flakes and herbaceous notes to shine. This setup serves 4 people as a
main course, paired ideally with a light salad for a balanced,
nutrient-rich meal that embodies the heart of Norwegian cuisine.